Ingredients

Almond Crumble

15 grams all-purpose flour (0.5 ounce)
15 grams almond flour (0.5 ounce)
15 grams cane sugar (0.5 ounce)
15 grams unsalted butter (0.5 ounce)
We recommend:

Instructions

Step 1

Prepare the Almond Crumble

In a large mixing bowl, combine the *all-purpose flour*, *almond flour*, *cane sugar*, and *unsalted butter*. Mix together until the mixture resembles coarse crumbs.

*Spread the crumble on a baking tray* and bake until golden brown. Allow it to cool slightly before cutting out circles with a 2 cm diameter cutter while it is still warm.

Step 2

Make the Lichi Strawberry Compote

In a saucepan, mix *lichi puree* and *strawberry puree* with *sugar*. Heat the mixture until it comes to a boil, stirring occasionally.

Once boiling, gently stir in the *diced strawberries* and cook for an additional minute. Remove from heat and add in any gelatin mixture if required, mixing well.

*Pour the warm compote into hemispherical molds* that are 2 cm in size and freeze until set.

Step 3

Create the Lichi Strawberry Sauce

In a small pot, combine *lichi* with *strawberry puree* and *sugar*. Heat the mixture, stirring until it comes to a gentle boil.

Once boiled, remove from heat and allow to cool to 5 degrees Celsius (41 degrees Fahrenheit) before serving as a sauce.

Servings

Imagine the joy at your next gathering as you unveil this stunning dessert. 🎉 **Serve it chilled** on individual plates for a restaurant-style presentation or place it on a beautiful cake stand for a show-stopping centerpiece. Decorate with **fresh berries** and a drizzle of **lychee-strawberry sauce** for a vibrant touch that lifts the flavors. For those who love to impress, add a sprinkle of toasted coconut on top or edible flowers for a touch of elegance. 🌸 Don't forget, a cup of tea or sparkling water pairs wonderfully with this delicate dessert, enhancing the flavors beautifully.

Equipment

Mixing Bowls

You'll need a variety of sizes for different ingredients. Glass bowls are great for microwave use, while stainless steel ones are perfect for chilling batter.

We recommend:

Variations

Gluten-Free Version: Simply replace the all-purpose flour with a **gluten-free blend** that cooks well in pastries. This change makes the dessert accessible for those avoiding gluten, without compromising on taste. 🌾

Vegan Option: Swap out the dairy with coconut milk and use **aquafaba (chickpea water)** to create a vegan meringue. Sweeten with agave instead of sugar to keep it plant-based. This way, everyone can indulge in this lovely treat without worries! 🌱

Faq

  • How can I prevent my panna cotta from curdling?

    Ensure that your mixture doesn't boil too rapidly and that the gelatin is dissolved completely before chilling.

  • Can I make this dessert a day in advance?

    Absolutely! In fact, making it ahead of time allows the flavors to meld beautifully. Just keep it stored in the fridge.

  • What's the best way to store leftover panna cotta?

    Store any leftovers in an airtight container in the fridge for up to 2 days.

  • How can I adjust the sweetness level?

    Feel free to tweak the sugar according to your preference. Start with half the recommended amount and taste as you go!

  • Why did my meringue not form stiff peaks?

    This can happen if there's any fat or yolk in the bowl. Ensure your mixing bowl is perfectly clean and dry.

  • Can I substitute the lychee puree?

    Yes! You can use mango puree or passion fruit for a different flavor profile that pairs wonderfully with coconut!

Nutrition facts

Coconut Lime Panna Cotta with Lichi Compote
Recipe Yield:4 servings
Calories:Approximately 200 to 250 calories per serving
Calories (Min - Max):200 - 250
Total Fat:10g
Saturated Fat:5g
Protein:3g
Total Carbohydrate:30g
Total Sugars:15g